DOCSLIB.ORG

Indian Spiced Latkes with Apple Chutney

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Indian Spiced Latkes with Apple Chutney Indian Spiced Latkes with Apple Chutney So, it’s the holidays again — or just an occasion for a gathering of family and friends — and latkes are on the menu. Everyone sort of knows how to make them. And they all kind of taste the same. (Not that there’s anything wrong with that!) Well these sure don’t. Shake things up a bit with these Indian spiced latkes with apple chutney. They’ve got a little kick from the fresh chile and the masala chaat (an Indian spice mix that’s tangy, sweet and sour, and salty), a depth from cumin seeds you toast and grind yourself (it’s seriously not hard, and the flavor is far superior to any pre-ground spice), the sweetness from the chutney on top. These may not be your conventional latkes, but the result will please your bubbe or your neighbors or whoever is coming over to eat these with you. Ingredients for the apple chutney 2 Granny Smith apples, peeled and cored 2 teaspoons unsalted butter or ghee 1 tablespoon minced ginger 1 teaspoon yellow mustard seeds 1/2 teaspoon asafoetida (optional, see Cook’s Note for source) 1/4 teaspoon ground cinnamon 1 tablespoon sugar, or more to taste 1/2 cup water 2 tablespoons fresh juice from 1 lime 2 tablespoons chopped fresh mint for the latkes 1 medium onion (6 ounces) 1/4 cup packed fresh cilantro leaves, minced 1 Serrano chile, minced (without seeds if you prefer) 3 tablespoons rice flour 1 1/2 teaspoons masala chaat (see Cook’s Note for source) 1 teaspoon toasted ground cumin seeds 3/4 teaspoon kosher salt plus more for sprinkling 2 large eggs 3 large russet potatoes (2¼ to 2½ pounds), scrubbed 5 tablespoons vegetable oil 5 tablespoons unsalted butter or ghee Special Equipment 2 rimmed baking sheets with wire racks (or 2 baking sheets well lined with paper towels) box grater fine mesh strainer spice grinder (or mortar and pestle) gloves (optional … but use ’em if you got ’em) clean kitchen towel (cotton works best) Directions for the apple chutney Cut the apple into about 1/4-inch dice. Melt the butter in a medium saucepan over medium-high heat. Stir in the ginger, mustard seeds, asafoetida (if using) and cinnamon. Cook, stirring constantly, until the spices start to smell roasty and the ginger loses some of the raw look, about 1 minute. Pour in the apples and sugar and stir to combine with the spices. Add the water and cook until the apples soften and most of the water evaporates, stirring frequently and turning the heat lower if the apples stick, 10 to 12 minutes. Remove from the heat and stir in the lime juice. Scatter the mint over top before serving with the latkes (if you stir it in now it will fade in color). Makes about 1½ cups. for the latkes Preheat the oven to 200 degrees. Set a small fine-mesh sieve over a bowl. Halve and peel the onion and grate on the small holes of a box grater into the strainer. Stir together the cilantro, chile, flour, masala chaat, ground cumin and salt in a large bowl. Set aside. Lightly beat the eggs in a small bowl and set aside. (If using gloves, this is where to put them on.) Using the largest holes of a box grater, shred the potatoes, peel and all, into a clean towel spread out over a work surface. Pick a towel you don’t like, it will turn brown. The shreds will turn a brownish-rose color, but this will not affect the flavor or the appearance once cooked. Do not rinse. Water is the enemy of crispness; the quality of your final dish depends on how seriously you take this next step. Onward! Once the potatoes are shredded into the towel, gather the edges of the towel together and twist and squeeze out (really squeeze!) the liquid over the sink. Once squeezed, add the potatoes to a large bowl with the seasonings. Press the grated onion to remove excess liquid (naturally, we’re still on the quest for crispness). Scrape the onion in with the potatoes. Pour the eggs into the potatoes and mix with your hands to distribute all the seasonings. to cook Heat a 12-inch nonstick skillet over medium-high heat. Add 1 tablespoon of the oil and 1 tablespoon of the butter and swirl to melt. When it’s hot enough (a sliver of potato will sizzle), use a measuring cup to scoop 1/4 cup of the potatoes into the pan. Press with the bottom of the measuring cup to flatten the mound to 3 to 4 inches in diameter. Add two more scoops to the pan and flatten. Cook until the bottom is browning and crisping (you can tell from the edges, try to be patient and avoid flipping from one side to the other, just let it be), adjusting heat if the oil smokes, 3 to 4 minutes. Flip and continue cooking until the other side is brown and crisp, 3 to 4 more minutes. Remove to the baking rack, sprinkle with salt, and put in the oven to keep the first batch warm. (If you want to show off, or prove you’re a kick-ass cook, you could have two skillets going at once to speed up the process. Go ahead. Do it.) Repeat with the remaining potatoes, about 5 batches in all, wiping out the pan with a paper towel between each batch. Keep each batch warm in the oven as they finish. As you progress through each batch, the potatoes will become a little wetter from sitting in the bowl, but there shouldn’t be a lot of liquid; if you have any, just leave it in the bowl. Also, the pan will retain more and more heat as you cook, so keep a close eye and adjust from medium-high to medium as needed to prevent burning. That would be a huge disappointment after all the bloody time you spent preparing this. The exact cooking time will vary, so go by visual cues; you want evenly browned and crisped edges, while retaining some soft bite of potato in the middle. Serve the latkes with a dollop of the apple chutney on top. Now enjoy your Indian spiced latkes with apple chutney! Cook’s Notes Psst. Hang in there: believe us, we know. Grating potatoes, squeezing them, getting all that liquid out so your potato pancake is lovely and crisp – it’s a royal pain. Not to mention the chance of injury on the box grater. And then you’re cooking in batches … bear with us. Like many good things in life, the effort you put in the prep will be rewarded in the form of savory crispness. Indian Spice sources: If you live in a town that has a Little India neighborhood, both massala chaat and asafoetida are very easy to find at any spice shop or Indian grocery. If you don’t, you can certainly order them online. In a pinch skip the asafoetida and use a different masala (or Indian spice blend; masaman curry or other blends are readily available at conventional grocery stores). The flavor profile will be different, but you’ll be in the ballpark. Just remember: The real deal is worth the hunt if you’re willing to look for it. total time: 2 hours active prep: 2 hours serves: 14-16 latkes difficulty: moderate .
Load more

Recommended publications
  • Chutney Recipes
    Chutney Recipes Taaza™ - Tomato Garlic Chutney Tomato garlic chutney is an excellent base sauce for many Indian curries. It has all the wonderful flavors and taste that goes well with many lentils. You can use this chutney as dip, spread on breads and mix it with regular pasta sauce to add extra spice and flavor. Tomato Tortilla Wrap Ingredients: 1 tomato tortilla ¼ cup shredded cheddar cheese 2 tbsp. Taaza™ tomato garlic chutney ¼ cup chopped lettuce ¼ cup chopped tomatoes Jalapeno pickle to taste Salt to taste 1) On a hot griddle, warm tomato tortilla. 2) Spread cheddar cheese and tomato garlic chutney. 3) Top it with lettuce, tomatoes, jalapenos and salt and make a wrap. You can also add any cooked meat of your choice in this warp. Chickpea Curry Ingredients: 16 Oz. canned chickpeas 1 medium onion chopped ½ cup or 4 oz. Taaza™ tomato garlic chutney 2 oz. water or as desired 2 tbsp. Taaza™ ghee 1 tsp. garam masala (optional) 2 tbsp. chopped cilantro 1 tsp. lemon juice Salt to taste Makes: 2-4 servings 1) In a medium pan, heat ghee and sauté chopped onions. 2) Add Taaza ™tomato garlic chutney, water and garam masala and cook for 2 minutes. 3) Add canned (cooked) chickpeas and cook over medium heat for 2 minutes. Add salt if necessary (remember that canned chickpeas already has salt) and turn off the heat. Add lemon juice and chopped cilantro and mix well and serve it with rice or bread. Kidney Beans Curry - Rajma Ingredients: 16 Oz. canned kidney beans, drained 1 medium onion chopped ½ cup or 4 oz.
    [Show full text]
  • Sweet and Sour Pork
    Sweet and sour pork Ingredients Serves 4 Sweet and sour sauce ¼ cup white vinegar 1 teaspoon tom yum paste cup tomato paste 3 tablespoons brown sugar 2 cloves garlic, crushed 1 tablespoon finely chopped fresh ginger 2 tablespoons oyster sauce 1 teaspoon sesame oil cup drained canned pineapple pieces 1½ tablespoons cornflour Equipment 1½ tablespoons water Cutting board and knife Stir fry Kitchen scales 1 tablespoon oil Measuring cups 300 grams lean pork, sliced Measuring spoons 1 carrot, sliced Saucepan cup sliced green beans Serving spoon ½ red onion, sliced Wok 1 cup sliced red cabbage Preparation and cooking skills 1 courgette, sliced Boil, brown, chop, make sauces from scratch, mix, simmer, slice, stir fry. 1 capsicum, sliced Method Sweet and sour sauce Nutrition 1. In a saucepan place vinegar, tom yum paste, tomato • Sweet and sour pork is a popular paste, brown sugar, garlic, ginger, oyster sauce and Chinese dish. sesame oil. • This recipe is healthier than the 2. Bring to the boil then reduce heat to a gentle simmer. takeaway versions, as it uses lean pork and lots of vegetables. 3. Add pineapple pieces. • Eating plenty of different 4. Mix the cornflour and water together and stir through coloured vegetables and the pineapple mixture until thickened. cutting back on junk foods and Stir fry takeaways means you’ll get a wide range of nutrients which 1. Heat oil in a wok over medium heat. help you to learn and grow, and 2. Add pork and stir fry until brown on all sides. stop you from getting sick. 3. Add carrot, green beans, onion, red cabbage, courgette and capsicum to wok and stir fry until heated through.
    [Show full text]
  • Sweet and Sour Fish – Chef Matt Marcus
    Sweet and Sour Fish – Chef Matt Marcus 2 T olive oil + 1/2 cup 2 medium onions, cut into slices – 3 cups total 1 T ground coriander 1 red pepper and 1 yellow pepper, seeded, cut into thin strips – 3 cups total 3 cloves garlic, lightly smashed 3 bay leaves,whole 1.5 T curry powder or more to taste 2 cups grape tomatoes, quartered , excess seeds removed 2.5 – 3.5 T sugar to taste 5 T apple cider vinegar 1 lb of either cod or tilapia or any other white fish, cut into 4 equal portions 1 c all purpose flour seasoned with 1/2 t salt, 1/2 t pepper and 1/2 t garlic powder or more to taste 2 eggs, beaten 1/2 c cilantro, leaves only, lightly chopped salt fresh ground pepper 1. Heat 2 T of olive oil in a black skillet or non Teflon pan over medium heat. Add sliced onions and season with the coriander. Cook 5 minutes until onions are translucent and golden, stirring occasionally 2. Add sliced peppers and continue cooking for 8 - 10 minutes until peppers are soft. Add garlic, whole bay leaves, curry powder and tomatoes and cook for another 5 – 8 minutes, stirring occasionally 3. Add sugar, vinegar, 1 t of salt and some cracked pepper. Continue cooking for 3 –5 minutes. Remove onions and peppers to a dish and set aside 4. Place seasoned flour into shallow dish 5. Place beaten eggs into shallow dish 6. Heat 1/2 cup olive oil to medium high in skillet used above.
    [Show full text]
  • Feb 16Th a La Carte
    June 4th to June 10th pick up or dine in Tues- Sat 5-8:30 PM order online @ bluehilltavern.com or call cash or credit only (no promotional gift Blue Hill Tavern cards) Shares Showstoppers Fried Pickles and Banana Peppers $9 Surf and Turf $36 Cajun cormeal crust, soffritto remoulade sauce 5 oz. filet, 5 oz. crab cake, horseradish cream & Burrata $15 remoulade sauce, grilled corn, garlic butter & caper sun-dried tomato & herb pesto, garlic crostinis potato hash Calamari Salad $12 Seared Rockfish Filet $26 peanuts, kaffir lime, cilantro, Thai chili vinaigrette roasted garlic parmesan potatoes, green beans & Grilled Octopus $12 carrots, Old Bay buerre blanc, fennel salad Mediterranean salsa, lyonnaisse potatoes, Petit Filet Mignon $26 aged balsamic salmogrillio sauce blue cheese crust, red skinned mashed potato, broccoli, cognac peppercorn sauce Crab Dip for Two $18 Signature Roasted 1/2 Chicken $24 old bay, garlic crostinis mac and cheese, broccoli, mustard herb sauce P.E.I. Mussels $14 Seared Salmon $25 garlic baguette, lemon, roasted garlic pesto risotto, smoked tomato buerre blanc, green Tomato & Roasted Red Pepper Soup $7 beans& carrots garlic crostinis Seafood Ciopinno Pasta $29 Five Spice Tempura Cauliflower $9 Shrimp, scallops, mussels, onions, garlic, fennel, Roasted garlic lemon aioli lobster sauce, , bucatini pasta Shrimp Ceviche $14 Sous Vide Pork Tenderloin $26 Corn tortillas, avocado, lime, red onion crispy red wine vinaigrette brussel sprouts, red potato, coriander honey sweet and sour sauce Smoked Duck Breast $25 soba noodle
    [Show full text]
  • Maggi® Seasoning Plus 1 Ingredient Matrix Add Authentic Umami Taste and Enhance the Flavor of Your Dishes Withmaggi Seasoning
    THINKING ABOUT GLOBAL FLAVORS? Maggi® Seasoning Plus 1 Ingredient Matrix Add authentic umami taste and enhance the flavor of your dishes with Maggi Seasoning Teaspoons Teaspoons 1 Cup 1 Cup Seasoning Seasoning Mayonnaise 1 Buerre Blanc 1.5 Ketchup 1.5 Demi 1 Dijon Mustard 1 Country Gravy 1.5 Yellow Mustard 1.5 Cheese Sauce 1.5 Sour Cream 1 Tomato Sauce 1 Honey 1 Sweet and Sour 1.5 Horseradish Sauce 1 Teriyaki 1.5 Cocktail Sauce 1.5 General Tso 1.5 Butter 1 Kung Pao 1.5 Avocado Pulp 1 Sweet Chili Sauce 1.5 Cream Cheese 1 Spicy Chili Sauce 2 Creamy Dressings 1 Peanut Sauce 2 Honey Mustard Dressing 1 Soy Sauce 2 Sesame Dressing 1 Duck Sauce 1.5 Ginger Dressing 1 Ponzu 1.5 Hummus 1.5 1 QT Broth Soups 2 Alfredo 1 1 QT Cream Soups 2 Hollandaise 1 Salsa (mild) 0.25 Work with Nestlé Professional With a network of 10,000 passionate and committed professionals, Nestlé Professional serves the needs of the global food industry. We’re committed to being an inspiring growth partner and to providing you with creative food and beverage solutions that enable you to delight your diners. To find out more, call 1-800-243-8822 or visit nestleprofessional.us Maggi® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland. FS-8380 THINKING ABOUT GLOBAL FLAVORS? Maggi® Spicy Seasoning Plus 1 Ingredient Matrix Spice up your menu with the unique Sichuan pepper heat and umami flavor of Maggi Spicy Seasoning Teaspoons Teaspoons 1 Cup 1 Cup Seasoning Seasoning Mayonnaise 1.5 Buerre Blanc 1 Ketchup 1.5 Demi 1 Dijon Mustard 1.5 Country Gravy
    [Show full text]
  • Tomato Chutney Makes 2 Cups | Active Time: 20 Minutes | Total Time: 1 Hour 15 Minutes
    Tomato Chutney Makes 2 cups | Active Time: 20 minutes | Total Time: 1 hour 15 minutes Step 1: Preparing Your Mise en Place 3 large ripe tomatoes* Note: This chutney is best when made with juicy ripe tomatoes; however, if that is 1 onion, finely minced not an option, canned tomatoes can be used instead. 3 cloves garlic, minced To prepare the fresh tomatoes, peel, seed and dice them. 1/2 cup rice wine vinegar 1/2 tsp stevia powder (or sweetener Lastly, gather and prepare the rest of your mise en place. of choice)* 1 tbsp stone ground mustard Note: If using another sweetener other than stevia, you may need to add more to (grainy) achieve the right balance of sweet and sour. seasoning, to taste Step 2: Cooking & Finishing the Chutney 1/4 cup freshly chopped basil To cook the chutney, dry-sauté the onions for approximately minutes, or until they are soft and translucent. Next, add the garlic and cook for 30 seconds or so. Then add the rice wine vinegar, tomatoes, stevia, and mustard. Bring the mixture up to a gentle simmer and then reduce the heat, cover the pan and let cook for 45 minutes to 1 hour (or more). Ultimately, the time will vary depending on things like how watery the tomatoes were, to begin with. Stir the chutney from time to time, to ensure it does not scorch. The chutney is done when almost all of the liquid has evaporated from the tomatoes. The consistency should be that of a rather thick jam. Once done, remove from the heat and let cool before adding the fresh basil.
    [Show full text]
  • Sweet and Sour Dipping Sauce II. LABEL
    FINISHED GOODS SPECIFICATIONS I. PRODUCT TYPE: Sweet and Sour Dipping Sauce II. LABEL: House Blend III. CONTAINER INFORMATION A. Box Dimension: 11.25 x 9.25 x 5.6875 B. Cubic Feet: .34 C. Pallet Configuration: 17/layer 136 total IV. SPECIFIC PRODUCT CODE Product # Pack/Size Description 76302 100/1oz Sweet and Sour Dipping Sauce - Cup V. PRODUCT DESCRIPTION Sweet and Sour Dipping Sauce Cups – a light golden-orange apricot based sauce that is slightly tart with suspended bits VI. INGREDIENT STATEMENT High Fructose Corn Syrup, Water, Vinegar, Modified Food Starch, Pickle Relish (Cucumbers, Corn Syrup, Distilled Vinegar, Salt, Red Bell Peppers, Xanthan Gum, Natural Spices & Flavors, Turmeric), Pineapple Concentrate, Salt, Apricot Puree, Soybean Oil, Rochester Sauce (Corn Syrup Solids, Salt, Garlic, Sugar, Spices, Soy Sauce Solids (Naturally Fermented from Wheat and Soybeans, Salt, Maltodextrin, Caramel Color), Partially Hydrogenated Cottonseed and/or Soybean Oil, Tamarind, Natural Flavors), Xanthan Gum, Red Bell Pepper, Sodium Benzoate and Potassium Sorbate (as preservatives), Green Bell Pepper Concentrate, Red Bell Pepper Concentrate. Contains: Soy, Wheat VII. FILL WEIGHTS A. Net Weight 6.25 lbs. B. Gross Weight 7.0 lbs./Cs. VIII. ANALYSIS: Chemical pH: 3.0 – 3.5 Brix: 38% - 40% Page 1 of 2 Microbiological Standard Plate Count: <10,000/gm Yeast and Mold Count: <1000/gm IX. NUTRITIONAL INFORMATION X. HANDLING INSTRUCTION A. Shipping Conditions: Transport of the product shall be under conditions that will prevent damage to the container. DO NOT DOUBLE STACK! B. Storage Conditions: Store at room temperature (70 5 degrees F) in a cool, dry place. Keep product from exposure to moisture and heat.
    [Show full text]
  • Tang Cu Wanzi
    Táng Cù Wánzi Sichuan Sweet and Sour Meatballs Yield: Serves 4-8 Ingredients: Meatballs: 1 lbs Ground Pork (Zhūròu) 3 Tbs Cornstarch (Yùmǐ diànfěn) 1 Large clove Fresh Garlic (Dàsuàn) - minced fine 1 Green Onion (Cōng) - white and light green parts minced fine ½ inch piece Fresh Ginger (Jiāng) - minced fine 3 Tbs Warm Water 1 ½ tsp Light Soy Sauce (Jiàngyóu) 1 ½ tsp Toasted Sesame Oil (Zhīmayóu) ⅛ tsp Kosher Salt (Yán) ¼ Cup Oil for Frying - can use canola or peanut oil -OPTIONAL- 1 tsp Sichuan Peppercorns (Huājiāo) - ground into a fine powder ¼ tsp Dried Sichuan Chile Flakes (Gān Hóng Làjiāo) - ground into a fine powder Sweet and Sour Sauce: 1 Cup Pineapple Juice (Bōluó Zhī) ½ Cup Light Brown Sugar (Táng) ⅓ Cup Black Rice Vinegar (Zhenjiang) 2 Tbs Cornstarch (Yùmǐ Diànfěn) 2 Tbs Cold Water 1 Tbs Light Soy Sauce (Jiàngyóu) Page 1 of 2 Taz Doolittle www.TazCooks.com Táng Cù Wánzi Sichuan Sweet and Sour Meatballs Preparation: Meatballs: 1) Place the ground pork, kosher salt, light soy sauce, and sesame oil in a medium bowl and mix to combine - Set aside to marinate for 10 minutes 2) Place the minced garlic, green onion, and ginger in a small bowl and add the 3 Tbs warm water - Mix to combine and set aside until needed 3) After the 10 minutes, add the Sichuan peppercorn powder and red chile powder (if using) to the pork and loosely combine 4) Add the garlic/green onion/ginger water (from step 2) to the pork in three batches - Using a silicone spatula or wooden spoon, stir the pork in one direction while you add each batch of the 'ggg' water
    [Show full text]
  • Chutney, Salsa, Chipotle… Oh
    ABOUT EXTENSION CHUTNEY , S ALSA , New Mexican Salsa What is Extension? CHIPOTLE … Ingredients: Extension is a partnership between state, federal, and OH MY! • 4-6 long green chiles county governments to provide scientific knowledge • 2 Jalapenõ chiles, and expertise to the public. The University of Florida chopped (UF), together with Florida A&M University (FAMU), • 4 tomatoes, chopped administers the Florida Cooperative Extension Service. • 1 medium red onion, Our Mission chopped • 1 clove garlic, minced The University of Florida's Institute of Food and Agri- • cultural Sciences (UF/IFAS) is a federal, state, and 2 tbsp cilantro, minced county partnership dedicated to developing knowledge • 2 tbsp vegetable oil in agriculture, human and natural resources, and the • 2 tbsp fresh lime juice life sciences and to making that knowledge accessible to sustain and enhance the quality of human life. • 1 tsp ground cumin • 1/4 tsp ground cloves Instructions: Roast, peel, seed, and chop chiles, or substitute 1 can chopped green chiles. Mix all ingredients. Let University of Florida-Volusia County Extension Service Sponsored By Volusia County Farm Bureau Kathleen M. Bryant Solutions For Your Life Extension Agent 3090 E. New York Ave, DeLand, FL 32724 386-734-1614 Real answers for real life. Family and Consumer Sciences www.SolutionsForYourLife.com [email protected] [email protected] University of Florida-Volusia County Extension Karen Stauderman 3100 East New York Avenue Extension Agent DeLand, Florida 32724 Residential Horticultural Phone: [email protected] Farm Credit of Central Florida DeLand 386-822-5778 [email protected] Daytona Beach 386-257-6012 57 E.
    [Show full text]
  • Shogun Appetizers Alcohol
    SHOGUN APPETIZERS VEGETABLE Edamame 5.75 Garlic Edamame 6.25 Spicy Edamame 6.25 Boiled soybeans seasoned with sea Boiled and sauteed with fresh Boiled and sauteed with Japanese salt chopped garlic and soy sauce tougarashi (7 spices chili mix) and chili oil (very spicy) Vegetable Tempura 7.65 Shogun Fries 4.95 Assorted vegetables, lightly battered, Fries tossed in our signature season- and deep fried ing. Choice of plain, salted, garlic, or Cajun MEAT Chicken Karaage 8.25 Niku Kushiyaki 8.95 Potsticker (Gyoza) 7.85 Japanese-style fried chicken, served Marinated skewered beef with Japanese Gyoza. Deep or pan-fried pork or with sweet and sour sauce shishito peppers chicken dumpling, served with ponzu ginger sauce SEAFOOD Shrimp and Vegetable Tempura 9.25 Calamari Rings 9.15 Shrimp and Assorted Vegetables, Lightly Battered Seasoned calamari rings, ash fried, served with and Deep Fried sweet and sour sauce and remoulade sauce ALCOHOL BEERS Sapporo SAKE Kirin Hakutsuru Draft (180ml) Asahi Sayuri Nigori Sake (300ml) Modelo Especial Choya Plum Sparkling (187ml) Firestone Walker 805 Bud Light Coors Light Michelob Ultra MENU TEPPAN STYLE DINNER ENTREES Served with Clear Onion Soup or Organic Soybean Miso Soup, Salad with Ginger Dressing, Grilled Shrimp Appetizer, Hibachi Mixed Vegetables, Two Signature Dipping Sauces and Steamed Rice (Steamed Rice May be Substituted for Chicken Fried Rice for $2.99 Extra) CHICKEN AND STEAK Sesame Chicken 21.95 Yakiniku BBQ 24.45 Tender Chicken Breast Grilled and Seasoned with Soy Sauce & inly Sliced Steak Cooked
    [Show full text]
  • Sweet and Sour Chicken
    Sweet and Sour Chicken Scan Code To Watch Video! Recipe by: Laura Vitale 1) Add some frying oil to a large cast Iron skillet and preheat until hot, meanwhile, Serves 4 preheat your oven to 325 degrees F. Prep Time: 20 minutes 2) Dip your chicken pieces in the beaten Cook Time: 1 hours 15 minutes eggs and dredge in the cornstarch making sure to shake off any excess bits and then Ingredients add to the hot oil and fry until crispy on __1 1/2 lb of Chicken Breast, cut into chunks both sides, only takes about a minute, __1 cup of Cornstarch remove to a paper towel lined plate and set __2 Eggs, whisked aside. __1 Green Bell Pepper, roughly chopped __1 Yellow Onion, roughly chopped 3) Add the chicken, peppers and onions in a baking dish (make sure __1 Red Bell Pepper, roughly chopped your baking dish isnt too big or youll risk burning the sauce, the dish __Frying Oil should hold everything nice and snug) then in a measuring cup or bowl __ whisk together all of the ingredients for the sauce and pour over the chicken and vegetables. For the sauce: __1/2 cup of Water 4) Bake for about an hour, making sure you give it a stir every 15 to 20 __1/2 cup of Ketchup minutes. __1/3 cup of Rice Wine Vinegar __1/2 Cup of Brown Sugar NOTE: You can skip the oven method if you want your chicken really __2 Tbsp Granulated Sugar crispy, all you do is add the sauce to a clean large skillet and cook until __3 Tbsp of Soy Sauce the sauce thickens, then stir your chicken in at the last minute.
    [Show full text]
  • Standard Menu
    Hors D’oeuvres Oatmeal Crusted Brie Crispy Calamari with red currant glaze with marinara sauce Vegetable Spring Rolls Coconut Crusted Shrimp with sweet and sour sauce with orange chili sauce Risotto and Mozzarella Cakes Chilled Jerk Chicken with marinara sauce on a crispy plantain with grilled pineapple chutney Spanakopita (spinach and feta cheese in filo dough) Caramelized Leek and Goat Cheese Bruschetta Pulled Pork and Coleslaw Sliders Goat Cheese Stuffed Dates wrapped in basil and Serrano ham Coconut Crusted Chicken Tenders with pineapple ginger sauce Pretzel Dog Bites with spicy mustard, ketchup Artichoke and Goat Cheese Fritters and cheddar ale dipping sauce Tandoori Chicken Skewers Mac n’ Cheese Fonduta Bites with mint chutney with marinara sauce Crispy Prosciutto-Wrapped Asparagus Loaded Potato Croquettes with lime curd with sour cream and cheese sauce Bacon Wrapped Scallops with lemon curd Caprese Skewers with balsamic reduction Philly Cheesesteak Empanadas Asian Meatballs Shrimp Ceviche with soy glaze on a crispy tortilla Italian Meatballs Smoked Duck Potstickers with marinara sauce with soy ginger jus Sautéed Shrimp and Crispy Cheddar Grits Classic Bruschetta Chicken Yakitori Skewers with herb whipped ricotta on a crostini with garlic ginger soy sauce Seared Ahi Tuna with soba noodle salad and wasabi cream Veal Spiedini Skewers with sautéed onions, fontina, and bread crumbs served on a Chinese spoon Lobster Mac n’ Cheese Bites Asian Beef Skewers with teriyaki sauce with sherry cream sauce Mini Crab Cakes Thanksgiving Bites with
    [Show full text]